New reciples for shortening fats and studying their basic technological characteristics

Abstract

This study examined the qualitative indicators and physicochemical characteristics of cottonseed, soybean, and linseed oils, as well as their processed products, with the aim of developing new types of shortening fats. The research established that to achieve the required quality and physicochemical characteristics in shortenings from vegetable oils, the following parameters must be observed: phospholipid content (0.97-2.35%), tocopherol content (0.57-1.69 mg/kg), acidity (0.17-0.35 mg·KOH 1 g), and peroxide number (3.1-4.6 mol/kg). Based on these findings, new formulations for shortening fats were proposed using hydrogenated cottonseed (10-90%) and soybean (40-60%) oils, as well as linseed oil (5- 10%). The effective and rational use of local fat sources resulted in improved quality and a minimum content of trans acids, ensuring the food safety of the shortenings. The study also established the role and significance of the quantitative content (15–95%) of hydrogenated fatty acids (Tm=30.7-31.4°C, Tw=180-200 g/cm) and trans-isomerized fatty acids (3.1-4.7%) in the formation of quality indicators and physical and chemical characteristics of the developed shortenings.